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Salad with cod liver layered with cheese and rice

Layered Cod Liver Salad with Cheese and Rice

An unusual take on a familiar salad that cod liver fans will love. Serve it for a special occasion, ideally on a large platter or in a clear glass dish so the layers show. The salad is wonderfully delicate — the rice tames the richness of the cod liver, and the cheese adds an original note. The key is to balance the rice and cheese so they don't overpower the liver's signature flavor. Cod liver is famously nourishing, the other components are full of vitamins and minerals too, and you can make the mayonnaise at home. Try this one and you'll keep coming back to it. Serve it chilled.

mom of sweet tooth

Recipe author

Salad with cod liver layered with cheese and rice

Composition / ingredients

Servings:

Eggs

Cod liver (1 can)

250

Rice (already cooked)

200

Onion (or 1 apple — whichever you prefer with the liver)

Hard cheese

100

Mayonnaise (use mayonnaise and yogurt 1:1)

100

Yogurt (plain, unsweetened, no additives — I used homemade)

100

Dill

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 52 % 27 g

Carbohydrates 35 % 18 g

332 kcal

GI: 11 / 89 / 0

Cooking method

Step 1:

How do you make a layered cod liver salad with cheese and rice? Here are the ingredients you'll need.
Step 2:

To lighten the salad, I like to replace plain mayonnaise with a dressing of 1 part mayonnaise and 1 part low-fat (10%) sour cream or plain unsweetened yogurt (I used homemade yogurt). Finely chop the dill, stir it into the dressing, season with salt and pepper, and mix well. Use the dressing sparingly — too much and the salad will get runny and look messy.
Step 3:

Hard-boil the eggs ahead of time, peel them, separate the whites, and finely chop them. Grate the cheese on the fine side of a box grater into a separate bowl.
Step 4:

Rinse the cooked rice again, let it drain well, and spread it as the first layer of the salad.
Step 5:

Drizzle with the dressing to bind the rice layer and keep it from being dry.
Step 6:

Open the can of cod liver, take it out, mash it with a fork, and spread it over the rice. Don't add dressing to this layer.
Step 7:

Finely chop the onion and pour boiling water over it to take off the harsh bite. Drain once the water cools and squeeze the onion well. (I used red onion — it has a milder taste, so it didn't need blanching, and it makes the layer more colorful.) Spread the chopped onion over the liver, then add a little dressing on top.
Step 8:

Then add the egg whites and a little dressing.
Step 9:

The next layer is the grated cheese and a little dressing.
Step 10:

The final layer is grated egg yolks.
Step 11:

Garnish the salad however you like. And that's it — our layered salad is ready. Enjoy!

Homemade mayonnaise is worth the effort — tastier and more wholesome. You can also use sour cream or plain yogurt instead of mayonnaise, on their own or mixed in to your taste, which lightens the dish.
For rice that turns out great every time, it helps to know how to pick the right variety and cook it well.
How do you hard-boil eggs? To keep the shells from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool — the sudden temperature change makes them easier to peel.